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I dedicate this blog to my loving husband, my two beautiful children, my dearest friends & family. Thank you for always loving me and enjoying my food. You are my inspirations for any new creations I make.

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Wednesday, September 22, 2010

Kue Nastar // Pineapple cookies

Nastar is a kind of pastry dough from flour, butter and eggs, filled with pineapple jam.It is said that the name of the cookies came from the Dutch language ie. Ananas Taart. This cake shape is round with a diameter of about 2 cm, on top of it is often decorated with small pieces of raisins or cloves.

In addition nastar now also made with other fruit jam, such as strawberries, blueberries, and others. Nastar is usually served on holidays, from Christmas, Idul Fitri, until the Lunar New Year. Nastar is usually sold in plastic packaging jars in the bakery, patisserie, and supermarkets. (source: wikipedia).

I've posted the recipe before.. have a look at my Pineapple cookies // Nastar.

Nastar//pineapple cookies

Monday, September 20, 2010

Pais Labu Kuning // Indonesian Steamed Pumpkin Cake

Steamed pumpkin cake

Still in the mood for pumpkin.... Last time I made chocolate pumpkin cinnamon cake from one pumpkin, but the pumpkin was quite big and I still had left over quite a lot. So I made another thing from it i.e. Indonesian steamed cake which is called Pais Labu Kuning. This steamed cake is kind of pudding and made from a mixture of rice flour, tapioca flour and coconut milk.

Steamed pumpkin cake

Pais Labu Kuning
Indonesian Steamed Pumpkin Cake

(source: adapted from here)

200 gr pumpkin, steamed
200 gr sugar
100 gr tapioca flour
100 gr rice flour
1/2 ltr coconut milk
salt, vanilla
2-3 tbs shredded coconut
banana leafs

Directions :
1. Blend the pumpkin with sugar and coconut milk until smooth.
2. Add with tapioca flour, rice flour, a pinch of salt, vanilla and shredded coconut.
3. Prepare the heatproof bowl (square or rond shape) and cover the sides and bottom with banana leafs, pour the pumpkin mixture into it.
4. Steam for about 50 minutes. **Wrap the pan (steamer) lid with kitchen towel so that water vapor does not enter into the batter.
5. Set aside to cool, then remove from the tin. Serve with shredded cheese or steamed grated coconut.  

**Originally, in Indonesia they wrapped the mixture in banana leafs and then steam it.

Wednesday, September 15, 2010

Chocolate pumpkin cinnamon cake

I never cook or bake pumpkin before, but my neighbour is so friendly giving me pumpkin from their own garden. Here I am, a bit confused not knowing what to do with it. Thanks to Google, I find a great recipe to make this cake in combination with the pumpkin.

I have the recipe from Arcawirangun Kitchen . Since this is for the first time I bake using pumpkin, I don't change any ingredients in the recipe. But I measure all ingredients double than given on the recipe, and the mixture fills perfectly to my round baking tin (diamater 20 cm).

Chocolate pumpkin cinnamon cake

Chocolate pumpkin cinnamon cake
(source: Arcawirangun Kitchen)

240 gr pumpkin, steamed and mashed
120 gr butter
6 tablespoons sweetened condensed milk
4 eggs
1 tsp emulsifier
200 gr sugar

Sift together:
120 gr flour
30 gr cocoa powder
20 gr cornstarch
1 teaspoon baking powder
1 tablespoon cinnamon powder

1. Beat butter until white and creamy, add sweetened condensed milk and mashed pumpkin, then beat until blended, set aside. 

2. Beat eggs, sugar and emulsifier until thick. 

3. Add  sifted mixture flour into egg mixture, stirring until blended. 

4. Put in the butter and pumpkin mixture and stir well. 

5. Pour into baking pan (round, dia. 20cm) that has been greased, bake in the oven on 180 degrees for 55 minutes.